Tangy Vegetable Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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Ingredients

  • 2 cups - basmati rice (soak in water for 30 minutes and drain)
  • boiled vegetables(carrot, beans, peas, corn, cauliflower, capsicum) -1 to 2 cups (easy way out is to buy a mixed vegetable packet)
  • 1 tbsp - ginger-garlic paste
  • 1 no onion(medium)
  • 2 nos green chillies
  • For Whole garam masala:
  • 1 tbsp - (2 each of cardamom, cinnamon, cloves, bayleaves)
  • cumin seeds(jeerakam)
  • 2 to 3 tbsp - ghee
  • 4 cups - hot water
  • salt as require
  • cashewnuts, raisins, coriander leaves for garnishing

How to Make Tangy Vegetable Pulao

  • Heat a pan and add the ghee.
  • Once the ghee melts, add the garam masala and cumin seeds.
  • After the cumin crackles, add ginger garlic paste, onions and chillies.
  • When the onions are transparent, add the vegetables and salt to taste.
  • Add the rice and fry for 2-3 mins.
  • Add water and allow it to cook on a low flame till done.
  • Garnish with cashew, raisins and coriander leaves.
  • Serve hot with raitha.

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